With fall approaching, I have been craving warm, healthy whole foods. Recently, I decided to make an old favourite that I had long forgotten about: lentil burgers with vegan gravy.
These healthy burgers take some time and care to prepare, but they are lovely served with a nice, easy vegan gravy.
The recipe makes a large quantity. Feel free to freeze some of the burgers, uncooked, using layers of wax paper to separate them. Pull them out of the freezer on a busy day. Then, all you'll have to do is whip up some more quick gravy, fry the burgers and enjoy a healthy, fast meal.
Linking up to: Hey What's For Dinner Mom and Lifeologia
Lentil Burgers with Simple Vegan Gravy
Keywords: fry entree vegan vegetarian nut-free lentils fall summer winter spring
- 2 cups dry brown lentils
- 3/4 cup bread crumbs
- 1 large onion, finely diced
- 2 Tbsp flour
- 2 Tbsp miso, mixed with a small amount of warm water (or use soy sauce instead of miso)
- 1 tsp dry parsley
- 1 tsp dill
- 1/2 tsp sea salt
- 1/2 Tbsp nutritional yeast (optional)
- tomato puree (enough to moisten)
- 2 Tbsp arrowroot powder or corn starch
- 1 1/2 cups cool water
- 2 to 3 Tbsp tamari, Bragg's liquid aminos or soy sauce
- 2 tsp veggie bouillon powder
In a large pot, cook lentils in 10 cups of water until tender, up to an hour. Drain.
In a large bowl, mix the warm lentils with the other ingredients.
Shape into burgers, using extra flour if needed.
Oil a large frying pan and heat to medium-hot.
Fry burgers for 10 to 12 minutes on each side, until browned.
The burgers will be delicate. Do not attempt to flip them until they have heated well on the first side. Add more oil if needed as you flip them.For the gravy
Mix the arrowroot or corn starch thoroughly with the water in a small pot.
Add the remaining ingredients and mix well.
Cook over medium heat, stirring constantly, until the gravy has thickened.
Keep for up to a week in the fridge.
Powered by Recipage